Roast ling with autumn vegetables

Cooking Fish Roast ling with autumn vegetables

Brighten up your weeknight dinner using roasted Autumn vegetables and baked ling.

Lables: Low carb Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 200C. Place the pumpkin, leek and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season and toss well to coat.
  2. Roast for 20 minutes or until pumpkin is slightly tender.
  3. Meanwhile, drizzle fish with 1 tablespoons oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and remaining 2 tablespoons oil.
  4. Remove the pan from the oven and add the mushroom. Gently toss to combine.
  5. Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and sourdough is crisp.
  6. Divide fish and vegetables among plates, then scatter with thyme to serve.

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400g butternut pumpkin, cut into 3cm pieces
2 leeks , thickly sliced
8 whole garlic cloves
1/2 cup olive oil
4 x 200g ling fillets
Finely grated zest of 1 lemon
2 thick slices sourdough, crusts removed, roughly torn
2 tbsp thyme leaves, plus extra to serve
200g portobello mushrooms or other large flat mushrooms, sliced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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